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Lamb Stock

1 1/2 pounds lamb bones
1 medium onion -- peeled, and pierced with 1 whole clove
1 carrot -- peeled
1/2 cup fresh celery leaves
1/2 cup parsley stems
1 garlic clove -- peeled
1 teaspoon kosher salt
8 whole black peppercorns
1 fresh thyme sprig

In a stockpot, combine the lamb bones with about 12 cups of cold water, or enough to cover. Bring the mixture to a boil and skim off the froth. Add the remaining ingredients and simmer over low heat, covered partially, for 2 hours.

Strain the broth through a sieve, discarding the bones and vegetables. Allow the stock to cool. Chill the stock in the refrigerator and skim off the fat. The stock can be frozen for up to 2 months.

This recipe yields 5 cups.

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